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6 small potatoes, scrubbed and rinsed
2 tablespoons Pelleh Poultry Duck Fat
pinch of pepper
1 and 1/2-2 teaspoons salt (depending on size of potatoes)
1 package Pelleh Poultry Duck Fry
2 teaspoons brown sugar, divided
fresh parsley, for serving
Preheat oven to 400 degrees Fahrenheit.
Cut slits in potatoes three-fourths towards the bottom. Transfer potatoes to a Gefen Parchment-lined baking sheet.
Brush duck fat all over the potatoes. Sprinkle with pepper and salt. Bake for 35-45 minutes, until cooked through and slightly browned on top.
While potatoes are cooking, heat a skillet to medium-low heat. Place duck fry inside the pan. Sprinkle the duck fry with one teaspoon brown sugar. Cook, moving frequently until the bottom side is golden and crispy. Flip duck fry over and sprinkle with the remaining teaspoon of brown sugar. Cook until crispy. Transfer to a paper towel-lined plate.
Remove the potatoes from the oven and chop up the duck fry. Garnish the potato with duck fry and fresh parsley.
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